Fresh Blueberry Pie (optional - Meringue Topping!)
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free
1 pre-baked pie crust (my allergy-free pie crust works well)
3/4 cup granulated sugar
3 tbsps arrowroot starch
1/8 tsp sea salt
2 cups fresh or frozen blueberries (I used frozen for this part)
1/4 cup water
1 tbsp lemon juice
2 cups fresh blueberries (Fresh is the ONLY way to do this part right)
4 egg whites
7 tbsp white sugar
1/4 tsp cream of tartar (gluten free)
If topping the pie with meringue, preheat the oven to 350 degrees F.
Blueberry Filling: Combine sugar, arrowroot starch and sea salt in a medium sized sauce pan. Add two cups fresh or frozen (thawed) berries and water. Cook over medium heat, stirring constantly, until mixture boils, thickens, and clears. Remove from heat and stir in lemon juice. cool.
Place the 2 cups fresh berries into the pie shell and top with the cooked berry mixture. If you are topping the pie with meringue, do this prior to chilling the pie.
Meringue: In a large glass or metal bowl, whip egg whites and cream of tartar until soft peaks form. Slowly add the 7 tbsp of sugar, one at a time, until stiff peaks form. Spread the meringue over the cooled blueberry filling, sealing the edges at the crust.
Bake in the pre-heated oven for 10 minutes, or until the meringue is golden brown.
Chill the pie, and enjoy!